Cinnamon Orange Stuffed French Toast with Cranberry Sauce

This Cinnamon Orange Stuffed French Toast is served with a quick homemade Cranberry Sauce for a tangy and sweet breakfast treat!

Cranberry Sauce

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7 Ounce
fresh cranberries

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0.25 cup
water

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Juice from one orange (about ½ cup)

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½ - ¾ cup sugar, depending on how tangy you want your sauce to be

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Zest from ½ an orange, finely grated

Start with making the cranberry sauce. Add all ingredients to a small saucepan and bring to the boil. Reduce to a simmer and cook until the cranberries are cooked and the liquid has thickened into a syrup.

French Toast

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1 cup
Mascarpone cheese (or substitute cream cheese)

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2 Tbsp
powdered sugar

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Zest from ½ an orange, finely grated

–
2.5 tsp
ground cinnamon, divided

–
2
large eggs

–
1 cup
milk

–
1 cup
flour

–
8
large slices white bread

Meanwhile, make the French Toast. Start by making the filling. In a small bowl mix together the Mascarpone cheese, powdered sugar, orange zest and 2 teaspoons cinnamon. Set aside until ready to assemble.

To make the batter whisk together the eggs, milk, flour and remaining ½ teaspoon cinnamon in a large bowl.

Spray a large nonstick frying pan with cooking spray and heat over medium-high heat. Divide the Mascarpone filling evenly between 4 slices of bread. Make sure to leave half an inch on all edges to avoid spilling. Top with the remaining bread and gently push down the edges to seal.

One at a a time, dip the stuffed toast into the batter and generously coat (this can get a bit messy). Cook in the hot frying pan until both sides are golden and puffy.